JPS6044914B2 - malt - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel koji that has two pharmacological actions: cholesterol-lowering action and blood sugar-lowering action.

Koji is a type of malt grown on starchy substances such as grains or their by-products, and has been widely used for food processing and manufacturing in Southeast Asian countries including Japan, China, Taiwan, and Hong Kong since ancient times. There is.

Sake, shochu, awamori, miso, amazake, vinegar, soybean oil, miso, pickles (meat, fish, wild plants, vegetables, tofu, etc.), as well as Chinese and Taiwanese yellow wine (Shaoxing wine, red wine, etc.), baijiu (koriyan sake) etc.), tofu milk, pickled animal meat, sausage (intestine), etc. are typical processed foods that use koji. Also,
In addition to traditional solid koji, liquid koji has recently been established and is now used in food processing and manufacturing, as well as alcohol fermentation and the production of certain natural pigments and enzymes. Koji is classified into rice koji, barley koji, wrinkled koji, bran koji, etc. depending on the type of starchy material used as the raw material, and depending on the type of mold that grows, there are 4 types: yellow koji using yellow koji mold, black koji using black koji mold, It is also classified as red yeast rice, etc., which uses red yeast mold.

Each type of koji has the function of melting starch and polymeric substances through enzymes such as amylase and protease, as well as imparting a unique flavor and color tone to foods. On the other hand, in recent years, metabolic diseases such as diabetes and obesity caused by hyperlipidemia (particularly hypercholesterolemia) and elevated blood sugar have been rapidly increasing in Japan due to the Westernization and high-quality food products.

However, satisfactory prevention and treatment methods for these diseases have not yet been established. Therefore, the present inventor focused on various types of koji that are widely used in food processing and manufacturing, and conducted intensive research with the aim of promoting the prevention of these diseases from the aspect of dietary habits.

As a result, we found that among many types of koji mold, koji obtained by culturing a specific mold belonging to the genus Monascus has excellent cholesterol-lowering and blood sugar-lowering effects in addition to the above-mentioned functions inherent in koji. The present invention has been completed. That is, the present invention provides koji having a cholesterol-lowering effect and a blood sugar-lowering effect.

Examples of molds belonging to the genus Monascus that meet the above conditions in the present invention include Monascus paxii (IF
O8201), Monascus pilousus (IFO448)
0, IFO 4520), Monascus pubigerus (IF
O4521), Monascus, Rubel (No. 1005)
, IFO9203, ATCC13692, ATCC
15670, ATCCl624O,, ATCCl636
6, ATCCl6384), Monascus vitreus (
IFO7537, IFO4532), Monascus ◆ Purpureus (AI{U945l, ATCCl638\AT
CCl638Oll6436), Monascus ◆ Lupropanctatus (ATCCl6368) and Monascus ATCCl637Oll6433, 16434,
1666 Mr. 16772, 16773 s 1677 ton 167
75 etc. are mentioned.

Modified or mutant strains of these can also be used. All of these strains are known, including Monascus rubel NO.
lOO5 applied to the Ministry of International Trade and Industry's Agency of Industrial Science and Technology, Institute of Fine Chemicals Industrial Technology, to entrust the storage of the seal on February 16, 1932, and the accession number is FERM-PNO.4822.
). All other strains are from Fermentation Research Institute (
It has been deposited at 2-17-85 Jusanhonmachi, Yodogawa-ku, Osaka City, and is easily available. Among the above-mentioned strains, Monascus pilousus IFOO452O1, Monascus pubigerus IFO4521, and Monascus vitreus IFOO7537 are most suitable for the present invention.

The koji of the present invention is produced by culturing the above-mentioned mold belonging to the genus Monascus by a conventional method.

As raw materials for producing the koji of the present invention, all known nutritional sources for culturing the mold can be used. Examples include rice, wheat, legumes such as soybeans, adzuki beans, and brachia, grains and millet such as corn, kouryan, millet, and buckwheat, as well as their by-products such as bran, wrinkles, germ, and paddy. . These raw materials can be used alone or in combination of two or more kinds as required. Also, when necessary, use these raw materials. Other carbon sources, nitrogen sources, inorganic salts, metal salts, etc. can also be added. The mold of the genus Monascus of the present invention is 5 to 40'
In order to produce koji that grows at
It is preferable to culture aerobically at ~40'C.

As the aerobic culture method, commonly used methods are employed, such as a method for producing solid koji using a solid culture method, a method for producing liquid koji using an aerated stirring culture method, and a method for producing liquid koji using a shaking culture method. When antifoaming is required during culture or medium sterilization, antifoaming agents such as silicone oil and surfactants can be used. Culture is continued until the two pharmacological effects of cholesterol-lowering and blood sugar-lowering can be sufficiently detected, but usually 3-
14 days is preferred.

In addition, in the case of a solid culture method (solid koji method), watering can be performed by a conventional method during the cultivation for the purpose of adjusting the water content of the koji. The koji of the present invention thus obtained can be used for all known uses of koji.

For example, the production of our country's traditional foods such as sake, shochu, awamori, ajirin, amazake, baijiu, vinegar, soy oil, and miso; eggplant;
Manufacture of pickled vegetables such as radish, Chinese cabbage, and turnip; Manufacture of salts and pickles for fish and shellfish such as squid and bonito; Manufacture of pickled meat such as chicken and pork; Tofu pickles Manufacture of traditional foods from China, Taiwan, Hong Kong, and other Asian countries such as baijiu (kouriyanjiu, etc.), yellow wine (shaoxingu, hongrojiu, etc.), tofu milk, pickled meat, and sausages. and in the production of alcohol by fermentation, etc., to impart cholesterol-lowering and blood sugar-lowering effects to the products. Furthermore, if necessary, the koji can be treated in advance with water or a solvent and then used in the form of an extract or treated koji for the above-mentioned purposes. The toxicity of the koji is extremely low when administered orally, with an LD5O of 1 g/Kg or more. It can also be used as a health food or natural food.

Furthermore, a stabilizer may be added to the koji or extract, or it may be used in combination with foods and medicines that have other pharmacological effects. When using the koji or extract as a health food, etc., the dosage varies depending on the health condition, but is usually 1 to 50 g/day, especially 1 to 1
A bolus dose of 0 g is preferred. Examples of the present invention will be explained below. Example 1 (1) Monascus paxi-1F08201 was inoculated into steam-sterilized steamed rice (white rice) and cultured at 30° C. for 10 days by a conventional method to obtain 1 rice malt.

A portion of this rice malt was ground, suspended in water, thoroughly stirred, and thoroughly dialyzed against water.

The dialyzed solution was freeze-dried to dryness and further ground to obtain a fine powder of water-treated rice malt. (il) The rice malt obtained above was administered to a rabbit weighing approximately 3k9 by mixing it with food for 5 days at a rate of 3 g per day. Blood was collected from the ear vein before the start of administration and after 5 days of administration, and blood was collected by the usual method. Serum cholesterol levels were measured.

As a result, serum cholesterol levels decreased by 24% when rice malt was administered compared to before the start of administration. (Ill)
T2 male Wista rats weighing 160-180 g
Fasted for 4 hours, starch (boiled and dissolved) 1g/K
9 was orally administered.

At the same time, 500m9/Kg of water-treated rice malt obtained above
was administered orally, blood was collected from the tail vein 30 minutes and 1 hour later, and the blood sugar level (blood glucose level) was determined using a conventional method.
One measurement was taken. As a result, blood sugar levels in the group receiving Tarumi-treated rice malt decreased by 23% after 3 servings and by 21% after 1 hour, compared to the control group given only starch. Example 21 (1) Monascus Pilousus IFO448O was inoculated into defatted rice bran (mixed with 70% water) that had been sterilized by steaming, and cultured at 25°C for 14 days in a conventional manner to obtain 1 bran malt.

A portion of this bran koji was subjected to water treatment, dialysis, drying and pulverization in the same manner as in Example 1 to obtain 1 water-treated bran and 2 koji. (1
1) The cholesterol-lowering effect of rice bran bran (administered at 3 g doses for 5 days) was investigated using the same method as in Example 1. As a result, a decrease of 18% was observed compared to before administration.

In addition, when the effect of lowering blood sugar was investigated using the same method as in Example 1 (water-treated rice bran koji 150m9/K9 administration), the blood sugar levels after treatment and after 1 hour were 33% each in the administration group compared to the control group. and a decrease of 19% was observed. Example 3 (1) 452 liters of Monascus pubigerus IFO was inoculated into breadcrumbs that had been sterilized by steaming with water added, and 35 to 10
Bread crumb koji was obtained by culturing for days.

(11) As a result of investigating the cholesterol-lowering effect of bread crumb koji (2 g administered for 5 days) using the same method as in Example 1,
A 19% decrease was observed compared to before administration.

In addition, when the blood sugar lowering effect of bread crumb koji was investigated using the same method as in Example 1 (100m9/K9 administration), the blood sugar levels after 3 minutes and 1 hour were lower in the administered group by 27% and 29% compared to the control group. was seen.

Example 4 (1) W! ．． Add a small amount of rice grain and 60% water to the sterilized mixture and add Monascus Rubel NO. 1005 was inoculated and cultured at 25° C. for 12 days by a conventional method to obtain wrinkled koji.

Five times the amount of 70% acetone was added to this wrinkled koji and treated at room temperature to obtain an extract.

The extract was dried under reduced pressure to obtain a wrinkled koji extract. 1) As a result of examining the cholesterol-lowering effect of the sheet koji extract using the same method as in Example 1 (administering 100 m9 for 5 days), the blood cholesterol level was reduced by 36% compared to before administration.

In addition, the blood sugar-lowering effect of Ajikoji extract was examined using the same method as in Example 1 (however, 2 g/Kg was used instead of starch).
In the group to which 200 m9/K9 of Koji Koji extract was orally administered, a 21% and 44% decrease in blood sugar was observed after 3 doses and 1 hour later, respectively, compared to the control group.

Example 5 1) Sterilize a liquid medium containing 4% defatted sugar and 2% bread crumbs,
It was inoculated with Monascus vitreus IFO7537 and cultured aerobically for 10 days at 25% by a conventional method.

This culture solution (liquid koji) was dried by freeze-drying to obtain one dried koji. 11) When the blood cholesterol lowering effect of dried koji was investigated using the same method as in Example 1 (administered 2 g for 5 days), the blood cholesterol level after administration was reduced by 27% compared to before administration.

In addition, blood sugar levels were examined using the same method as in Example 4 (
(dry koji 100m9/K9 administration), compared to the control group, blood sugar levels in the treated group decreased by 19% after 3 doses and by 31% after 1 hour, respectively.

Example 6 (1) Monascus pilousus IFO452O was inoculated into steam-sterilized white rice, cultured aerobically at 35°C for 7 days using a conventional method, and then dried to produce one rice malt. was prepared.

(11) The rice malt obtained from the rat was orally administered to white rabbits (male) weighing approximately 3k9 for 5 days at a rate of 3 g per day, and blood was collected in a conventional manner to measure serum cholesterol levels. the result,
Five days after administration, serum cholesterol levels decreased by 19% compared to before administration of rice malt. (Ill) Male Wista rats weighing 160-180 g were fasted for 24 hours and starch (
(boiled and dissolved) 1 g/Kg was orally administered. At the same time, 500mg of rice malt (pulverized) obtained
K9 was orally administered, and blood was collected from the tail vein 3 and 1 hour later, and blood sugar levels were measured using a conventional method. the result,
Compared to the control group (6 animals) given only starch flour, the rice malt administered group (6 animals)
In 6 animals), the blood sugar level was 17% after 3 treatments and 20% after 1 hour.
Each decreased. Example 7 (1) Monascus ◆ Rubel IFO92O3 Example 6
One rice malt was obtained by culturing at 35°C for 10 days in the same manner as above.

(11) As a result of examining the cholesterol-lowering effect of the above rice malt using the same method as in Example 6 (administering 3 g for 5 days), a 16% reduction was observed compared to immediately before administration.

Example 8 (1) Monascus vitreus IFO4532 was cultured at 25°C for 12 days in the same manner as in Example 6 to obtain 1 rice malt.

(11) As a result of examining the cholesterol-lowering effect of the above rice malt using the same method as in Example 6 (administering 3 g for 5 days),
A 23% decrease was seen compared to just before administration.

(111) As a result of examining the hypoglycemic effect of the above rice koji using the same method as in Example 6 (500 m9/Kg oral administration), the rice malt administration group (6 animals) compared to the control group (6 animals) receiving only starch. A decrease in blood sugar level of 22% and 19% was observed after 3 and 1 hour, respectively.

Example 9 (1) Monascus ◆purpureus AHU945l was cultured at 30°C for 7 days in the same manner as in Example 6 to obtain 0 rice malt.

(Ii) As a result of examining the cholesterol-lowering effect of the above rice malt using the same method as in Example 6 (administering 3 g for 5 days),
A 29% decrease was observed compared to immediately before administration.

Example 10 2 Monascus purpureus ATCCl6386 was inoculated into defatted rice bran (mixed with 70% water) that had been sterilized by steaming, and cultured in a conventional manner at 30°C under aerobic conditions for 10 days to obtain 1 bran malt. .

(Ii) Using the same method as in Example 6,
Results of investigating terol-lowering effect (administered at 3g doses for 5 days)
, a 24% decrease compared to just before administration.

(111) As a result of investigating the hypoglycemic effect of the above bran koji using the same method as in Example 6 (oral administration of 500 m9/K9), the bran koji administration group (
6 animals), blood sugar levels were 29% each after 3 and 1 hour.
and a decrease of 21% was observed.

Example 11 (1) Monascus Lepropanctatus ATCCl6368 was inoculated into a sterilized mixture of a small amount of rice grains and 60% water, and cultured at 30°C for 10 days by a conventional method to obtain a r. I got it.

Mountain 11) As a result of investigating the cholesterol-lowering effect of the above wrinkled koji using the same method as in Example 6 (administering 3g for 5 days),
A 24% decrease was observed compared to just before administration.

(11i) As a result of investigating the blood sugar lowering effect of the above-mentioned wrinkled koji using the same method as in Example 6 (500
m9/K9 oral administration), control group administered only starch (6
In the group treated with wrinkled koji (6 animals), a decrease in blood sugar levels of 17% and 23% was observed after 3 and 1 hour, respectively.

Example 12 {1) Monascus 8TCCl637O was cultured at 30°C for 10 days in the same manner as in Example 6 to obtain 1 rice malt.

(11) As a result of examining the cholesterol-lowering effect of the above rice malt using the same method as in Example 6 (administering 3 g for 5 days),
A 17% decrease was observed compared to immediately before administration.

Example 13 2 Monascus ATCCl6433 was cultured at 30° C. for 10 days in the same manner as in Example 6 to obtain 1 rice malt.

(11) As a result of investigating the blood sugar-lowering effect of the above rice malt using the same method as in Example 6, the control group (6 animals) was compared with the administration group (6 animals).
25% and 27% after 3 and 1 hour, respectively.
% decrease was observed.

Example 14 (1) Monascus ATCCl6434 was cultured at 30°C for 10 days in the same manner as in Example 10 to obtain 1 rice malt.

(Ii) As a result of examining the cholesterol-lowering effect of the above rice bran koji using the same method as in Example 6 (administration of 3 g for 5 days),
An 18% reduction was obtained compared to immediately before administration.

Example 15 (1) Monascus ATCCl6666 was cultured in the same manner as in Example 10 (30°C, 10 days) to obtain 1 bran malt.

(11) As a result of examining the hypoglycemic effect of the above rice bran koji using the same method as in Example 6 (500 mg/Kg oral administration), the administration group received 1.
Reductions of 6% and 18% were obtained.

Example 16 {1) Monascus ATCCl6772 was cultured at 35°C for 7 days using the same method as in Example 6.
I got rice malt.

(Ii) As a result of examining the cholesterol-lowering effect of the above rice malt using the same method as in Example 6 (administering 3 g for 5 days),
A reduction of 25% was obtained.

Example 17 (1) Monascus ATCCl6773 was cultured at 30'C for 10 days in the same manner as in Example 6 to obtain 1 rice malt.

(11) As a result of examining the cholesterol-lowering effect of the above rice malt using the same method as in Example 6 (administering 3 g for 5 days),
A reduction of 21% was obtained.

Example 18 (1) Monascus ΔTCCl6774 was cultured at 35° C. for 10 days in the same manner as in Example 11 to obtain rrugated malt.

(Ii) As a result of examining the hypoglycemic effect of the above wrinkle koji using the same method as in Example 6 (oral administration of 500 m9/Kg), it was found that the administration group (6 animals) had a lower blood sugar level after 3 hours and 1 hour compared to the control group (6 animals). Later, a reduction in blood sugar levels of 33% and 17%, respectively, was obtained.

Example 19 (1) Monascus ATCCl6775 was cultured at 35° C. for 10 days in the same manner as in Example 11 to obtain rrugated malt.

(Ii) As a result of examining the cholesterol-lowering effect of the above wrinkled koji using the same method as in Example 6 (administering 3g for 5 days),
A reduction of 29% was obtained.

Claims (1)

[Claims] 1 Monascus paxii, Monascus pilousus,
A koji having a cholesterol-lowering effect and a blood sugar-lowering effect obtained by culturing Monascus pubigerus, Monascus rubel, Monascus vitraeus, Monascus purpureus, Monascus rubropanctatus, or their variants or mutants.